New regulation on dairy product labels

The Turkish Codex Alimentarius Communiqué on Fermented Milk Products, prepared by the Ministry of Agriculture and Forestry, came into force after its publication in the Official Gazette.

According to the statement, expressions such as ‘town’, ‘house’, ‘traditional, farm’ and ‘100 percent’ will not be on the label of fermented dairy products.

The Communiqué determines the hygienic and required characteristics of the product for the hygienic production, packaging, storage, transport and commercialization of fermented milk products.

With the revision made, the product definition of kefir was also reorganized. Strained yoghurt, which is a product specific to Turkey, was also defined and the criteria for the product were determined.

THE RATIO OF SALT THAT CAN BE ADDED TO THE AYRAN HAS BEEN REDUCED

New provisions for the heat-treated fermented milk product were added and the criteria for the product were regulated. Although the rate of salt that can be added to the ayran was 1 percent, this rate was reduced to 0.8 percent.

It has been made mandatory to specify the secondary cultures that can be added in addition to the starter cultures used in the production of the products covered by the Communication, in the label information.

With another regulation made in the Communiqué, it was decided that no enzyme other than the lactase enzyme could be used in the products. If milk from more than one animal species is used in the products to be produced, a regulation has been established to indicate on the label the names of the animal species from which the milk is obtained.

With the new regulation, the use of flavorings for milk and dairy products is also prohibited.

DEADLINE FOR EXCHANGE OF PACKAGING DECEMBER 31, 2023

It has been regulated that the labels of the products that are the subject of the Communiqué will not include expressions such as ‘town’, ‘house’, ‘traditional, farm’ and ‘100 percent’.

Labneh, which has a large number of exports as cheese and is produced using yogurt culture without using rennet, has been removed from the scope of this release to be regulated in the related release.

Food business operators with existing or printed packaging materials have been granted a transition period until December 31, 2023 to comply with the statement. In addition to harmonization with the European Union, the regulations aim to prevent counterfeiting and adulteration, protect consumers and prevent unfair competition. (AA)